Me - "I don't think I'll make turnip this year for Thanksgiving.
The Farmer - "What!!! No turnip!!"
I was feeling lazy and remembered how much work it is to
peel and chop those hard rutabaga heads.
But not to disappoint - off I went and thought "I'll just buy the frozen chopped ones".
Not one bag of frozen chopped turnips to be found in any of our local grocery stores.
Green Giant - where are you when I need you?
Sigh - there they were - beautifully waxed and round rutabaga roots in the produce bin ...
O.K. - I can do this.
The best way to peel them is with a vegetable peeler (a paring knife works too but a tad dangerous in my case).
I like to peel them on some newspaper or paper towel, thus avoiding the wax from getting onto my cutting board.
Why do they wax them so heavily?
Chop, chop - here we go!
Seasoned with some salt and pepper - water added and boiled gently till soft and mashable.
Now I will cool them, refrigerate till Thanksgiving Sunday (tomorrow) and make my Mom's casserole recipe. I love recipes with do-ahead possibilities.
My Mom's Turnip Casserole recipe goes something like this:
Add to one boiled and slightly mashed turnip:
1 beaten egg
1 Tbsp. butter
1 Tbsp. brown sugar
1/4 Cup cream
1/4 Cup unsweetened apple sauce
Turn into a buttered casserole dish and top with:
1/2 Cup bread crumbs moistened with a few Tbsps. of melted butter
Bake at 350F for 1 hour or till hot.
The other roots that will be appearing on my Thanksgiving Table are these beauties right from my garden:
|Rinsed and ready to roast|
They have been roasted and diced. Tomorrow I'll simply reheat and butter them before serving.